Today on the grill...

Mark85 wrote:
Iv always meant to try coco shell briquettes but haven’t got around to it.

I currently use head beads or Weber briquettes which are both good in their own way

Coco???? I was given a box to try and do a write up, I didn't like them at all, had to feed the fire to keep the heat up. I'm sending for heat beads after chimbo, buy 4 x 10kg bags with free P&P.

Heat beads are the dogs... But the cost

I think they’re hard to light (heat beads) but are probably the best once running...

I don’t think they work out any more expensive than cheap charcoal when they last as long as they do, especially if you remember to close your vents and choke the fire out when you’re done cooking

I would agree that they are hard to light. I put them in a chimney and blast them with a blowtorch for a couple of minutes.
This will get them glowing orange, once you have a flame they are good to leave for 20 minutes to really get going.
Add to the unlit charcoal and let it get up to cooking temperature. That's all there is to it.

adman wrote:I would agree that they are hard to light. I put them in a chimney and blast them with a blowtorch for a couple of minutes.
This will get them glowing orange, once you have a flame they are good to leave for 20 minutes to really get going.
Add to the unlit charcoal and let it get up to cooking temperature. That's all there is to it.

+ 1 Adman.....

@ Garfield.... I think they work out better, for fire time that is.

Have you looked at the sausage cooker I found for you Ice

Ribs in Kamado 3-2-1.

They say 321 is a starting place, a lot of guys I know go for 2.5 2.5 1.......some even more drastic....but we all find our own set that suits us.

They coming along ok? Id love to have a play on a kamado some time... 

Anybody got one of those Uuni pizza ovens? They went on sale the other day for £120 but they sold out by the end of the day, I sent a link to the wife in the morning as a not so subtle Xmas gift hint. I hope she got round to it in time.....


In other bbq news Tesco’s ox cheeks is my new favour cut of beef. £7 a kilo, Each one is a nice 450-500g portion perfect for one hungry person, they take maybe 7 hours to smoke up to 95c where they turn into sticky gelatinous orbs of deliciousness.

Just bought two whole beef fillets. £70 was a good deal got 17lb of fillet.
Just in the right place at the right time

ICE,  You posted a link to the ProQ Cold Smoke Generator

What do you think to it - thinking of making one

Mash wrote:ICE,  You posted a link to the ProQ Cold Smoke Generator

What do you think to it - thinking of making one

It does the job....is it worth the cost?? I would say no, make it and save money too by sugar.

Agreed. Just do the thing where you make one out of a sieve

Mark85 wrote:Agreed. Just do the thing where you make one out of a sieve

I would use my head thats like a sieve

Icefever wrote:
They say 321 is a starting place,  a lot of guys I know go for 2.5 2.5 1.......some even more drastic....but we all find our own set that suits us.

I will give it a try next time 2.5 - 2.5 - 1. Sounds promising and more tinder.

Mark85 wrote:They coming along ok? Id love to have a play on a kamado some time... 

.

They are coming very nice, to nice so I will need a bigger belt soon

Mark85 wrote:Agreed. Just do the thing where you make one out of a sieve

Giza clue - link maybee / pic ?

Sorry mate, I was talking about it recently somewhere, I guess it wasn’t here lol

Here you go, it’s not exactly a taxing project 

https://youtu.be/RNFTmdBmIgc

I’m guessing a regular cheap sieve will hold enough dust to burn for 4-5 hours (guesstimate)

STUNNING. Some of the simplest ideas are the best. Ordered one of these tooo.

https://www.ebay.co.uk/itm/7D4A-Grinder-Disc-Saw-Blade-Chain-Saw-SO2-22Tooth-Fast-Economic-Carving/312334109600?hash=item48b8904ba0:g:AK4AAOSwW0Vb7rVC:rk:640

Home made dust,  ice! 
Be sure to dry your dust out on a baking tray in the oven or it will just go out

Mash let me know when you want to have a go I'll send you some Birth dust I got from France, there are also these I started off with one 5/6 years back on the bbq but works well in a cold smoker.

https://www.ebay.co.uk/itm/1Pc-BBQ-Smoker-Tube-Grill-Wood-Pellet-Hot-Cold-Smoke-Generator-Smoking-Mesh/123082255570?hash=item1ca8462cd2mmiyoczPDMKYE__uTo195Sw

Cheers Buddy - I am off out to get me a sieve at the weekend - probably having a go sometime next week.  Being a "that'll come in handy" type I have an old small fry pan.  Really looking forward to having a go..

[/url9 Hours of
[url=https://servimg.com/view/19982322/6]


XXL Pork leg from Lidl on my Kamado junior tonight. Or I must say this morning. 9 Hours low and slow 225-240F.

Beer spirits and BBQ, is it Santa knocking at the door or is it heart attack?

Looks good! That bark, yum.
How do you find doing low and slow leg? Does it not dry out?

I’m doing a load of cold smoking this weekend... already done a load of cheddar and Camembert.
Morrison’s have whole salmon at the fish counter for £5/kg so I’m smoking two sides for Xmas morning breakfast right this minute. Underneath that Iv got a piece of pork leg that has been curing for 10 days, figure il maybe sous vide it on Boxing Day then finish with honey mustard in the oven.


Should I freeze the leg and salmon for a week till we get closer to Xmas or just vac pac and refrigerate? What we recon?

I have been doing salmon for a while. Very nice. Very worth doing..much better than commercial.

50/50 salt sugar dry cure overnight in the fridge.
With plenty of black pepper.

Wash. Check pin bones with tweezers & glass of water. I cold smoke for 3 hours. Brush with olive oil. Vac pac (or wet zip.
Vac pac in fridge keeps for ages months. Freeze keeps forever.
It needs a week to mature.

Best knife.. Grafton counter knife not expensive. Brilliant for slicing will become a favourite.

Mark85 wrote:Looks good! That bark, yum.
How do you find doing low and slow leg? Does it not dry out?

I’m doing a load of cold smoking this weekend... already done a load of cheddar and Camembert.
Morrison’s have whole salmon at the fish counter for £5/kg so I’m smoking two sides for Xmas morning breakfast right this minute. Underneath that Iv got a piece of pork leg that has been curing for 10 days, figure il maybe sous vide it on Boxing Day then finish with honey mustard in the oven.


Should I freeze the leg and salmon for a week till we get closer to Xmas or just vac pac and refrigerate? What we recon?

Its very hard for me to say is it to dry or not, because I am very much beginner in BBQing. Specially low and slow. But I love it. Its just a shame that I dont have or dont know any other locals who would not say: "BBQ in December?" So its mostly me and my second half who enjoys my experiments.